Taste masking is an important factor in the development of oral dosage forms containing bitter active pharmaceutical
ingredients. Currently numerous techniques are being applied to overcome this problem. Realizing this, several
researchers and pharmaceutical companies are now engaged in developing novel techniques to address the problem of
taste masking evident by numerous patents filed in this area in recent times. In this review the most recent patents for taste
masking are discussed and how these patents overcome the limitations of conventional approaches of taste masking is also
highlighted. Novel techniques based on some recent patents such as nanohybrid, melt extrusion, non-complex cyclodextrin
compositions and off taste masking are providing new realms to taste masking of bitter drugs. The present article also
provides an overview of various patented platform technologies based on different techniques/mechanisms employed
for taste masking. The unique features and principles of taste-masking approaches used in various patented technologies
are also discussed. A better understanding of these new patents and patented technologies will help researchers and
pharmaceutical industries to select the appropriate platform, or to develop innovative products with improved taste
masking properties.